SEA GRAPE WINE HOMEBREW FULL
This will tell you the proof of your finished wine.īottle and ideally leave for 6 months for its full flavour potential to be reached, but it is also great for drinking after just a month. Once clear, take the final hydrometer reading. Put the demi-john somewhere cool and where it won’t be disturbed for 2 days (preferably below 18☌) to allow the Fermentation Stopper to kill any remaining yeast.Īfter 2 days, add the Finings (as per the instructions on the packet), then put the demi-john somewhere cool and where it won’t be disturbed for 2 weeks (preferably below 18☌) to allow the wine to clear. Swirl the wine around in the demi-john 3 more times, swirling for 30 seconds and then leaving to settle for 5 minutes.
This needs to be removed to aid the clearing process.
You will notice lots of bubbles and gas being released. Once the fermentation has completed and no more air bubbles are passing through the airlock, rack (siphon) the wine off the sediment into a clean, sterilised demi-john, being careful not to disturb the sediment.Īdd the fermentation stopper (as per the instructions on the packet) and replace the airlock. If it has not reached this level yet, put the airlock back in and put back in your warm cupboard for 1 more week. This means all the sugars have been eaten by the yeast. It should now be below 1.000 and ideally around 0.995. Take a sample of the wine and with your hydrometer, check the specific gravity. Fit a bung and airlock (1/4 filled with steriliser water) and put it back in your warm place (approx 20☌) to allow for the fermentation to complete. Put the lid on loosely and put it somewhere warm (approx 20☌) for 3 daysĪfter 3 days, using the muslin bag, strain into another clean, sterilised bucket to remove most of the grapes, skins & pulp.Īfter 7 days, siphon the liquid into a demi-john to the top of the shoulder. Stir in the pectolase, yeast and yeast nutrient. Put the lid on the bucket and leave for 24 hours. Use the hydrometer reading and a simple calculation to determine how much sugar you need to add.Īdd the sugar and stir until thoroughly dissolved.Īdd 1 crushed Campden Tablet, this will kill off any natural yeasts. This will tell you your potential alcohol that the grape juice will reach.Īs we want to get it to around 13%, you may need to add more sugar. Take a sample of the juice and test this with the hydrometer.
If you don't have one, get in there with your hands or feet ) Use a potato masher to squish them slightly to help release all of their lovely juice. Put the grapes in the bucket and squish them, being careful not to crush the pips. Here is a simple wine recipe if you have Red GrapesĮquipment: (We have a fruit wine starter kit if needed for £25)
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